Rating: 3.77 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

A traditional eggnog for the holidays. Milk is sweetened and cooked with egg yolks to make a creamy custard. It is then lightened with whipped egg whites and topped with whipped cream and nutmeg.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, stir together sugar and flour. Gradually stir in the milk. Bring to a boil over medium heat. In a small bowl, whisk egg yolks until smooth. Ladle a small amount of the hot milk into the yolks and quickly whisk in. Pour the tempered yolk mixture back into the hot milk. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and allow to cool.

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  • In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 4 teaspoons sugar, continuing to beat until stiff peaks form. fold whites into eggnog and refrigerate until chilled. Serve garnished with a dollop of whipped cream and a dash of nutmeg.

Nutrition Facts

426 calories; protein 15.7g; carbohydrates 55.4g; fat 15.9g; cholesterol 176.7mg; sodium 185.7mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
05/07/2006
I thought this was a great recipie. I made it for a holiday bring something to lunch we had at work. It was well liked by all. Too bad I wasn't allowed to add rum. But it was still a success. Read More
(5)

Most helpful critical review

Rating: 1 stars
01/14/2004
Sorry my family didn't like this recipe very much. We were expecting it to taste a lot like the stuff you buy at the store and it just seemed to be missing something. Read More
(97)
22 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
01/14/2004
Sorry my family didn't like this recipe very much. We were expecting it to taste a lot like the stuff you buy at the store and it just seemed to be missing something. Read More
(97)
Rating: 2 stars
12/04/2006
hmm i did not like the taste of this eggnog for drinking but it worked fine for my eggnog spice cake luckily. it tasted like milk that had been sitting out too long and i could also taste the flour in it. Read More
(6)
Rating: 5 stars
05/07/2006
I thought this was a great recipie. I made it for a holiday bring something to lunch we had at work. It was well liked by all. Too bad I wasn't allowed to add rum. But it was still a success. Read More
(5)
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Rating: 4 stars
01/13/2010
I almost forgot to review this recipe..I reallyl liked this..I served it at my cookie exchange and got good reviews Read More
(4)
Rating: 3 stars
12/20/2010
I just made this. I agree with the other reader it does not tell you when to put the vanilla in so I just added it to the milk flour sugar mixture as it was cooking along with cinnamon cloves and nutmeg. After cooking milk mixture I took it off the heat to cool doesn't say how long to let it cool before you add the beaten whites I added them when it was still hot and they don't FOLD in at all I ended up beating them in with whisk. Has great flavor and I will probably make again. Read More
(4)
Rating: 5 stars
11/13/2008
This recipe has saved my holidays! I've become severely allergic to milk this year and soy products make me gag so I though I was going to have to begin braving the autumn through winter without one of my favorite things in the world...To make a long story shorter I used "Almond milk" and with a little bit of rum extract added this recipe hit the spot perfectly! Read More
(3)
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Rating: 1 stars
11/23/2009
Definetly not like commercial eggnog you buy in a carton. Added cinnamon. DH says it's a dissapointment. Sorry Read More
(3)
Rating: 5 stars
09/13/2011
I love this recipie Read More
(2)
Rating: 5 stars
11/24/2011
I've made this recipe at least 3 times now and it was good every time I followed the instructions. Getting the flour to dissolve enough and waiting for the milk to cool is important. I like this recipe because I already have all the ingredients it calls for and isn't alcoholic. Read More
(2)